THE BEST NOKNEAD SOURDOUGH BREAD | Amazing Results Every Time

Tired of recipes that don't work? No more. You will learn how to make amazing noknead sourdough bread from start to finish. We will be covering all the steps in detail. I am walking you through the whole process from feeding your sourdough to the actual baking. It is important that your starter is very healthy, as you need maximum fermentation activity in a short period of time. It was my first attempt, have a look for yourself and please give me some feedback too. We will be baking one of them on a stone, the other one in a dutch oven. Same dough, just one parameter changed. Recipe: - 500 grams of flour per loaf - 325 grams of water per loaf (65%) - 100 grams of sourdough starter per loaf (20%) - 10 grams of salt per loaf (2%) Since we do not knead the dough as much we are extending the autolysis at the start for an hour and a half. Overall fermentation time was 5 hours and then another 2 hours proofing at room temperature and then another 2 hours in the fridge. Flour I am using: Blog article on different flours in Germany: https://thbrco.io/blog-flour Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora Mulino Padano 15% protein: https://thbrco.io/mulino-flour Strong whole wheat flour: https://thbrco.io/whole-wheat-flour Follow me here too: Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Subscribe to my newsletter: https://thbrco.io/newsletter Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Support me/Merchandise: Get my starter Bread Pitt: https://thbrco.io/my-starter The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton Cooling rack: https://thbrco.io/cooling-rack Digital kitchen scale: https://thbrco.io/kitchen-scale Dough scraper: https://thbrco.io/dough-scraper Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid Infrared thermometer: https://thbrco.io/infared-meter Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid No stick spray (vegetable based): https://thbrco.io/non-stick-spray Oven gloves: https://thbrco.io/oven-gloves pH meter to check acidity: https://thbrco.io/ph-meter Weck starter jars: https://thbrco.io/weck-jars Useful videos: Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill Discard starter bread: https://thbrco.io/discard-starter-bread Fermentation time table: https://thbrco.io/fermentation-time-table Make a sourdough starter: https://thbrco.io/make-sourdough-starter Make your starter more active: https://thbrco.io/more-active-starter Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe Chapters: 0:00 Introduction 0:15 Feeding the sourdough starter 1:08 Mixing the ingredients 4:59 After letting everything sit for 1.5 hours 5:39 Bench folding 8:00 Optional coil fold 10:50 Dividing the bread 11:30 Preshaping 13:00 Shaping 15:52 Placing dough in banneton 18:20 Baking the bread 20:46 Comparison dutch oven vs. stone